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Artichoke Asiago Dip
14 oz can Artichoke Bottoms 250 g Light Cream Cheese 1.5 cups Bles-Wold Plain Yogurt 2 tsps Chopped Garlic 1/4 tsp Pepper 1 cup Grated Asiago Cheese Dash of Salt (to taste) Mix the first five ingredients together with an electric mixer until artichoke is well blended. Pour into an oven-proof dish. Stir in the Asiago Cheese and bake for 30 minutes. Serve warm or cold with crackers, vegetable sticks or corn chips. Can also be used as a sandwich Spread For a richer taste, substitute Bles-Wold Sour Cream for the Yogurt! Yogurt with Oats and Fruit 60 ml (1/4 cup) Quick Cooking Oats 75 ml (1/3 cup) Milk 150 ml (2/3 cup) Bles-Wold Plain Yogurt 60 ml (1/4 cup) Hazelnuts, toasted and chopped 45-60 ml (3-4 tbsp) Liquid Honey 30 ml (2 tbsp) Lemon Juice 2 Apples, peeled and grated 500 ml (2 cups) Fresh berries Soak oats in warm milk for about 5 minutes. Stir in yogurt, hazelnuts, honey and lemon juice. Add the grated apples and carefully mix in the berries (set a few aside for the garnish). Spoon mixture into 4 bowls and garnish with a few berries. Serves 4 for breakfast, brunch or dessert. Surprise Dip 8 oz Cream Cheese 1/2 Cup Bles-Wold Sour Cream 1/4 Cup Bles-Wold Plain Yogurt 1/2 Cup Seafood Sauce 2 Cups Shredded Mozzarella Cheese 1 Diced Tomato 3 Chopped Green Onions 1 Diced Orange Bell Pepper Mix the cream cheese, Sour Cream and Yogurt together until smooth to create the base. Spread the base mixture evenly over the bottom of a pan (no thicker than 1/2 inch.) Thinly spread Seafood Sauce on top of the base. Sprinkle with grated Cheese, and remaining ingredients. Refrigerate until needed. Great dip for chips or pizza Chocolate Orange Cheesecake 60 ml (1/4 cup) butter, melted 250 ml (1 cup) graham wafer crumbs 15 ml (1 tbsp) cocoa 250 g (1 pkg) cream cheese, softened 1 egg, lightly beaten 75 ml (1/3 cup) sugar 75 ml (1/3 cup) Bles-Wold Plain Yogurt 284 ml (10 oz) can mandarin orange slices 56 g (2 oz) squares semi-sweet chocolate 5 ml (1 tsp) butter Combine butter, graham crumbs, cocoa and 1 tbsp. (15 ml) sugar in bowl and mix well. Press evenly over bottom and sides of pie plate to make crust. Bake at 350°F (180°C) for 8 to 10 minutes. Cool. Combine cream cheese, egg, sugar, and yogurt in mixing bowl and beat until smooth. Drain oranges well and select 12 attractive pieces and reserve for garnish. Fold remaining orange slices into cream cheese mixture and pour into cooled pie shell. Bake uncovered at 350°F. (180°C) for 35 to 40 minutes or until center is set. Cool. Arrange reserved orange slices in a decorative pattern on cheesecake. Melt chocolate and butter together and drizzle over top. Chill until serving time Savory Garden-fresh Burgers (for barbeque) 500 g (1 lb) ground turkey or chicken 50 ml (¼ cup) Bles-Wold Sour Cream or Bles-Wold Plain Yogurt 15 ml (1 tbsp) dijon mustard 50 ml (¼ cup) finely chopped basil leaves 30 ml (2 tbsp) fresh thyme leaves (1/2 tsp / 2 ml dried thyme) 1 ml (¼ tsp) cayenne pepper Grease grill and preheat barbecue to medium. In a medium size bowl, blend all ingredients together. Mix well, then shape into 4 burgers, each about 1/2 inch (1 cm) thick. Barbecue burgers with lid down until they feel firm when pressed and no pink remains in centre, from 7 to 12 minutes per side. Serve on crusty buns with your favorite fixings. Orange and Pecan Bran Muffins 500 ml (2 cups) bran 250 ml (1 cup) flour 60 ml (¼ cup) wheat germ 10 ml (2 tsp) baking soda 2 ml (½ tsp) salt 250 ml (1 cup) dates, chopped 125 ml (½ cup) pecans, chopped 15 ml (1 tbsp) grated orange zest 75 ml (1/3 cup) melted butter or oil 75 ml (1/3 cup) molasses 325 ml (1-1/3 cups) Bles-Wold Natural Yogurt Combine bran, flour, wheat germ, soda and salt. Add chopped dates, pecans and orange zest and toss lightly to separate and coat the dates. Combine butter, molasses and yogurt. Pour over dry ingredients and stir together just until blended. Pour into large greased or paper lined muffin tins, filling each to the top. Bake at 400F (200 C) 20 to 25 minutes or until well risen and firm to the touch. Yield is 12 large muffins. Note: Try different variations of fruits/citrus fruits/ nuts and create your very own recipe! Tzatziki 1 English cucumber, chopped 5 ml (1 tsp) salt 500 ml (2 cups) Bles-Wold Plain Yogurt 3 cloves garlic, crushed 15 ml (1 tbsp) olive oil 5 ml (1 tsp) lemon juice 5 ml (1 tsp) wine vinegar 5 ml (1 tsp) dill weed lemon pepper, to taste Sprinkle cucumber with salt and let drain for ½ hour. Squeeze out excess moisture and combine with the rest of ingredients. Refrigerate overnight. Smoked Salmon Dip 250 ml (1 cup) Bles-Wold Sour Cream 125 ml (1/2 cup) smoked salmon bits 125 ml (1/2 cup) cream cheese 50 ml (1/4 cup) chopped green onion 15 ml (1 tbsp) lemon juice 5 ml (1/2 tsp) dried dill weed In a food processor or blender, combine all ingredients and process until smooth. Serve with crackers or spread on thinly sliced, rye bread. Makes 2 cups (500 ml) Spinach Salad 500 g (1 lb) fresh spinach, washed 250 g (½ lb) large mushrooms, sliced 2 eggs, hard cooked and grated 2 green onions, sliced 4 slices bacon, fried crisp and crumbled 1 red onion, sliced thinly 60 ml (¼ cup) mayonnaise 60 ml (¼ cup) Bles-Wold Plain Yogurt 15 ml (1 tbsp) red wine vinegar 2 cloves garlic, minced salt and pepper croutons Tear spinach into bite-sized pieces. Toss with mushrooms, eggs, green onions, bacon and red onion. To make the dressing, combine mayonnaise, yogurt, wine vinegar, garlic, salt and pepper, mixing well. Make dressing several hours ahead and store in refrigerator to blend flavors. At serving time, pour over salad and toss. Add croutons if desired. Serves 3 to 4. Flaky Yogurt Biscuits with Fresh Berries 550 ml (2 ¼ cups) all purpose flour 10 ml (2 tsps) baking powder 4 ml (¾ tsp) salt 2 ml (½ tsp) baking soda 50 ml (¼ cup) cold butter, cut in cubes 15 ml (1 tbsp) finely grated orange peel 300 ml (1-1/4cups) Bles-Wold Plain Yogurt fresh berries Preheat oven to 425F (220C) Lightly spray or coat a large baking sheet with vegetable oil. In a large bowl, using a fork, stir flour with baking powder, salt and baking soda. Using a pastry blender or your fingers, mix in butter until mixture is crumbly. Sprinkle in orange peel. Stir in yogurt just until dough can be gathered into a ball. Dough will be fairly wet and soft. Do not add more flour, as it may toughen biscuits. Place dough on a lightly floured surface. Knead gently, only 6 to 8 times. Over mixing also toughens dough. Pat dough to 1/2-inch (1-cm) thickness, using fanned fingertips to spread it out gently. Cut out about 16 biscuits with a 2-inch (5-cm) floured cookie cutter. Dip cutter in flour before each cut. Spread out on baking sheet. Bake in centre of 425F (220C) oven until tops are golden, from 12 to 14 minutes. Remove from oven. Cut biscuits in half horizontally. Spoon more yogurt over bottom half, if you like. Sprinkle with berries. Add a sprig of mint, if you wish. Biscuits are best eaten the day they're baked. Broccoli Soup 250 ml (1 cup) onion, diced 15 ml (1 tbsp) butter 1.2 L (5 cups) chicken stock 750 g (1-½ lbs) broccoli, cut into florets 7 ml (1-½ tsp) curry powder 1 bay leaf 5 ml (1 tsp) basil 2 ml (½ tsp) sugar pinch cayenne 500 ml (2 cups) Bles-Wold Plain Yogurt 1 ml (¼ tsp) nutmeg black pepper, freshly ground Cook onions in butter until transparent. Bring stock to a boil, add broccoli and boil gently for 7 minutes or just until tender. Add onion mixture, curry, bay leaf, basil, sugar and cayenne to broccoli and simmer, partially covered for 10 to 15 minutes. Gradually add mixture to yogurt stirring vigorously, then add yogurt mixture back to soup. Heat just until hot. Do not boil. Add nutmeg and pepper. Serve immediately. Serves 4 to 6. Home | The Dairy | The Yogurt | Natural Health | Product Listing | Green Footprint | Recipes Farm News | Customer Survey | FAQ's | Contacts & Location |